Make super simple doenjang in 10 minutes without a jar / Don't b
If you think about making doenjang, you have to dip the fermented soybean lump in salt water and then separate the soy sauce and soybean paste You can make doenjang easily You don't have to buy it expensive I recommend this recipe Thank you.
6 serving
Within 20 minutes
집밥테이블
Ingredients
  • Bottled water
    2.5L
  • Salt
    500g
  • Meju powder
    1kg
  • Meju powder
    300g
  • barley rice
    200g
  • red pepper seed powder
    100g
  • Shiitake mushroom powder
    30g
  • salted anchovies
    1/2paper cup
Video
Cooking Steps
STEP 1/12
It's the second part of the super simple series I'll make super simple doenjang in 10 minutes without a jar I'm not going to separate the soy sauce and soybean paste from the jar, but I'm going to make it simple
STEP 2/12
Pour 2.5 liters of bottled water into a jar. Add 500 grams of salt and stir until the salt melts
STEP 3/12
Prepare a kilogram of fermented soybean powder for makjang. It's nice to have the proper amount of beans because the particles are roughly ground
STEP 4/12
Pour it into a container and stir
STEP 5/12
Add 300 grams of fermented soybean lump powder. Mix the lumped parts well by mashing them. Mix the fermented soybean powder for makjang and the ground fermented soybean powder to blend well.
STEP 6/12
Add 200 grams of barley rice powder and stir well. It's convenient because you just have to buy this and put it in. If you don't have it, you can add fermented soybean lump instead
STEP 7/12
Add 100 grams of red pepper powder and stir. Buy red pepper seeds and grind them in a blender. If you don't have any, use fermented soybean powder instead
STEP 8/12
Add 30 grams of shiitake mushroom powder. If there is no powder, buy dried shiitake mushrooms and grind them in a blender
STEP 9/12
Stir to mix well
STEP 10/12
Add 1/2 paper cup of anchovy sauce. It's about 90 grams
STEP 11/12
It looks like there's a lot of water when you make it, but over time, it becomes soybean paste Pour it into a generous container
STEP 12/12
I'll show you how doenjang looks a month after I make it The powder was soggy and the height of the soybean paste increased as it began to age. You can't eat it right after you make it. You can ripen it and eat it 2 or 3 months later
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